Atractylodes macrocephala milk vinegar green tea health drink

A technology for health drinks and green tea, applied in tea extraction, milk preparations, dairy products, etc., can solve problems such as market downturn, and achieve the effects of good product hygiene, accelerated leaching, and prolonged leaching time.

Active Publication Date: 2016-05-11
中寰健康科技(无锡)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although Atractylodes macrocephala has high medicinal and edible health care value, the market has continued to slump in recent years, waiting for external factors to break through.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of Atractylodes macrocephala milk vinegar green tea health drink, its concrete production technology is as follows:

[0039] (1) Raw material preparation: Prepare raw materials according to the ratio of 35 parts of green tea, 30 parts of mulberry, 40 parts of milk, 35 parts of Atractylodes macrocephala, 20 parts of stevia, 12 parts of tangerine peel, and 6 parts of Poria cocos, and remove the raw materials of Chinese herbal medicines;

[0040] (2) Green tea extraction: After soaking in 10 times pure water for 12 hours, treat it with an ultrasonic extractor for 20 minutes at 60-70°C, so that the active ingredients in green tea can be fully leached into pure water, and solid-liquid separation;

[0041] (3) Pretreatment of raw materials of Chinese herbal medicine: pretreatment of raw materials according to different characteristics of raw materials:

[0042] Mulberry: add 2 times of water to the washed mulberry, make a pulp, add pectinase at a ratio of 0.4g / 100mL,...

Embodiment 2

[0061] A kind of Atractylodes macrocephala milk vinegar green tea health drink, its concrete production technology is as follows:

[0062] (1) Raw material preparation: prepare materials according to the ratio of 35 parts of green tea, 20 parts of mulberry, 30 parts of milk, 25 parts of Atractylodes macrocephala, 10 parts of stevia, 8 parts of tangerine peel, and 4 parts of poria cocos, and remove the raw materials of Chinese herbal medicines;

[0063] (2) Green tea extraction: After soaking in 8 times pure water for 12 hours, treat it with an ultrasonic extractor for 20 minutes at 60-70°C, so that the active ingredients in green tea can be fully leached into pure water, and solid-liquid separation;

[0064] (3) Pretreatment of raw materials of Chinese herbal medicine: pretreatment of raw materials according to different characteristics of raw materials:

[0065] Mulberry: add 1.5 times of water to the washed mulberry, make a pulp, add pectinase at a ratio of 0.2g / 100mL, and...

Embodiment 3

[0084] A kind of Atractylodes macrocephala milk vinegar green tea health drink, its concrete production technology is as follows:

[0085] (1) Raw material preparation: Prepare raw materials according to the ratio of 40 parts of green tea, 25 parts of mulberry, 35 parts of milk, 30 parts of Atractylodes macrocephala, 15 parts of stevia, 10 parts of dried tangerine peel, and 5 parts of Poria cocos.

[0086] (2) Green tea extraction: After soaking in 9 times pure water for 12 hours, treat it with an ultrasonic extractor for 20 minutes at 60-70°C, so that the active ingredients in green tea can be fully leached into pure water, and solid-liquid separation;

[0087] (3) Pretreatment of raw materials of Chinese herbal medicine: pretreatment of raw materials according to different characteristics of raw materials:

[0088] Mulberry: add 1.8 times of water to the washed mulberry, beat, add pectinase at a ratio of 0.3g / 100mL, and enzymatically hydrolyze at 45-50°C for 1.5-2 hours; ...

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PUM

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Abstract

The present invention aims at the current situation that the spleen and stomach are weak and prone to various diseases caused by the modern lifestyle. Using milk, green tea, Chinese herbal medicines such as Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizome and other Chinese herbal medicines as raw materials, the present invention adopts two methods of extracting green tea first and then fermenting with health-care vinegar synchronously with microbial fermentation. Segmental production technology and solid-state and liquid-state fermentation co-exist acetic acid fermentation technology to produce a milk vinegar green tea beverage with the functions of promoting body fluid and quenching thirst, invigorating spleen and replenishing qi, enhancing immunity, and anti-fatigue, so as to satisfy consumers' desire for health care, influence, Taste and other multi-level needs. The product is reddish-brown in color, sweet and sour, soft, cool and smooth, with a mellow taste, clear and bright juice, and no impurities; it not only retains the compound aroma of green tea and mulberry, but also has the sourness and esters and other flavor substances produced by microbial fermentation. It has the advantages of good health care effect, short production time, low labor intensity, good flavor, low production cost, and convenient industrial production.

Description

technical field [0001] The invention relates to a functional milk vinegar green tea beverage which uses milk, green tea, Atractylodes macrocephala and other Chinese herbal medicines as main raw materials and has the functions of promoting body fluid and quenching thirst, invigorating spleen and replenishing qi, enhancing immunity, and resisting fatigue, belonging to the technical field of food processing. Background technique [0002] Atractylodes macrocephala is listed as the top grade of traditional Chinese medicine in the translation of "Shen Nong's Materia Medica". It is warm in nature, sweet in taste and bitter in taste, and has the effects of invigorating the spleen and replenishing qi, warming dryness and diuresis, antiperspirant and antiabortive. It is mainly used for the treatment of diseases such as spleen benefiting less food, abdominal distension and diarrhea, phlegm retention, palpitations, edema, spontaneous perspiration, and fetal restlessness. Because of its...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23F3/18
Inventor 董书阁王金波代书强侯文燕董静静侯文杰
Owner 中寰健康科技(无锡)有限公司
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